Recipes Seafood in a Puff Pastry Shell | SOSCuisine
The French term for a puff pastry shell is «vol-au-vent», «flying in the wind», referring to the pastry's incredible lightness. It is said to have been created at the start of the 19th century by...
Ingredients
- 4 puff pastry shells, large
- 1 leeks
- 2 cloves garlic
- 2 tbsp fresh tarragon
- 1 x 14 oz can (nt wt) baby clams
- 2 tbsp olive oil
- 2 tbsp butter, unsalted
- 4 scallops, medium size
- 12 shrimp, small
- 1/4 cup Pernod
- 1/4 cup cream 15%
- 1 pinch salt
- ground pepper to taste
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